crispy nuts

I am making some gift bags this year for people with homemade items in them, and this one turned out really well. My husband couldn't stop eating them! You can use any crispy nuts for this recipe, but this time I used almonds. This is a great treat to have out at holiday time for snacking or for edible gift giving.

Try this today! I was surprised how quickly this recipe came together.

This dessert recipe was part of the Nourishing Traditions Valentine's Day meal. It is a really good gluten-free recipe for shortbread cookies. Not only did everyone love this recipe, it makes a good little side dish to a pudding, ice cream, or mousse. Or topped with berries and whipped cream. In the picture to the left, this shortbread is the darker, shorter one that is decorating the lemon mousse. My sister-in-law preferred this recipe over the non-NT shortbread, thanks Heather!

These are extremely rich and flavorful, so little cookies are going to be just fine. I was surprised how satisfying one little piece was.

This recipe does not completely rid me of the need for typical shortbread (I'm still trying to develop NT version of shortbread – coming soon), but it sure comes close!

Below in the recipe directions are some things not included in Nourishing Traditions, about how to bake these for the best success on this recipe.

This is a variation of the Crispy Peanuts recipe from Nourishing Traditions. I love buying hazelnuts fresh from the farm. My local small farm will run the hazelnuts (or filberts, as they are called in Oregon) through the cracker, and we get to sort them at home. They are much easier and quicker to separate from their shells than walnuts. Try doing this on a family outing soon if your area has nut orchards!

These nuts are a staple at our house. We use them in cookies, desserts, nut butters, and more! Make a large batch, keep half in the pantry and then freeze the rest to preserve the good fats in the nuts and prevent them from going rancid.

Here are some great recipes that use crispy almonds as one of the ingredients:

I have never been much of a pecan person, I mean, they don't grow in Oregon so we have to get them elsewhere. Because of this, I never really ate them much growing up. After making this recipe, I realized how good they are! And really how much BETTER pecans are when they are soaked and dehydrated until they are crispy. These pecans are crisp (duh) but they have a much more buttery flavor than their raw counterparts. They are now one of my favorites.

Try this recipe as crispy nuts are one of the foundational recipes of Nourishing Traditions. See this article on the Weston A Price Foundation (WAPF) web site for more information on why nuts should be soaked and dehydrated.

Please read my story on how I thought I was allergic to walnuts, but then I realized it was only phytic acid I was allergic to.

Try this recipe as crispy nuts are one of the foundational recipes of Nourishing Traditions. See this article on the Weston A Price Foundation (WAPF) web site for more information on why nuts should be soaked and dehydrated.